The BBC Good Food logo
Crisp spinach tart with squash wedges

Crisp spinach tart with squash wedges

By
Rating: 4 out of 5.6 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This veggie filo pie with roast pumpkin is versatile enough for a quick dinner, packed lunch or buffet

  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal645
fat34g
saturates10g
carbs64g
sugars17g
fibre6g
protein24g
salt2.78g
Advertisement

Ingredients

Method

  • STEP 1

    Mix together the eggs and ricotta, then add the spinach, spring onion and pesto.

  • STEP 2

    Heat oven to 180C/160C fan/gas 4. Toss the squash in a little of the tomato oil, spread out on a baking sheet and roast for 15 mins. Unwrap the pastry and cover with a just-damp piece of kitchen paper. Mix the butter with 2 tbsp tomato oil.

  • STEP 3

    Brush the butter mixture over 1 sheet of pastry, then place in a 23cm tart tin. Brush another piece of pastry with butter and place slightly further around the tin. Keep brushing and lining the tin (keeping the pastry covered when not using) until you have used up the pack and the tin is completely covered. Trim away any pastry overhanging the edges of the tin, then bake for 5-10 mins until starting to crisp. Spoon the spinach mixture into the tin and scatter with the tomatoes. Cook for 20-25 mins more alongside the squash until the tart is set and the squash is cooked through.

Goes well with

Recipe from Good Food magazine, December 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.6 ratings

Sponsored content